Dan’s Veggie Chili

I can’t take credit for this recipe. It belongs to my husband, Dan. This recipe is a great, basic veggie chili and the cinnamon adds an especially nice touch

1 tablespoon olive oil¼ teaspoon (or more!) red pepper flakes1 large onion, chopped1 large carrot (or 2 small), chopped1 green bell pepper, chopped2 medium zucchini, chopped2 tablespoons chili powder1 tablespoon cumin powder½ teaspoon cinnamon1 hefty tablespoon tomato paste½ tablespoon cider vinegar1 teaspoon salt1 tablespoon of dried oregano1 (15 ounce) can of black beans1 (15 ounce) can dark kidney beans1 (28 ounce) can diced tomatoes1 to 2 cups vegetable broth or waterfreshly ground black pepper to tastesuggestions for garnish:sliced scallionschopped cilantrocrushed tortilla chipsPlace the oil in a medium to large sized pot (a Dutch oven is perfect!) and warm over medium heat. Add the red pepper flakes, onions, peppers, and carrot.Sauté for about 5 minutes and then add in the zucchini. Continue to cook over medium heat until the vegetables are tender.Add the chili powder, cumin and cinnamon and stir in with the vegetables. Continuing stirring for another 1 to 2 minutes until the spices are fragrant.Add the tomato paste and mix in thoroughly. Add the vinegar, salt, oregano, beans and diced tomatoes.Depending on your preference you can omit or add the broth/water. If you prefer your chili to have a thicker, chunkier consistency, leave out this step. My son prefers a “soupier” chili so I add about ½ cup to 1 cup of broth at a time until I reach the reach the “right” consistency.Bring the chili to a boil and then simmer gently for at least 1/2 an hour but preferably a full hour.Pour. Garnish. Eat.